Newark-Heath-Granville Town Money Saver | June 2026

Top 10

Planting& Gardening Tips

1. PRIORITIZE HEAT LOVING VEGETABLES

June soil is warm enough for beans, cucumbers, zucchini, yellow squash, and sweet corn. ese crops germinate fast and produce reliably before fall frost.

2. PLANT HEAT TOLERANT GREENS

Switch from cool season greens to Swiss chard, collards, and heat tolerant kale. ey hold up far better than lettuce in June heat.

3. TOMATO & PEPPER TRANSPLANTS

You can still plant tomatoes and peppers, but choose early maturing varieties to ensure full harvests. Mulch and consistent watering help them establish quickly.

You can still plant tomatoes and peppers. Mulch and consistent watering help them establish quickly.

4. DIRECT SEED FAST CROPS TO FILL EMPTY BEDS

Replace spring crops with bush beans, radishes, cucumbers, or summer squash. June is ideal for succession planting.

5. PROTECT AGAINST SQUASH VINE BORERS

If spring crops came out, replace them with bush beans, radishes, cucumbers, or summer squash. June is ideal for succession planting.

5. PROTECT AGAINST SQUASH VINE BORERS

Late June is peak egg laying. Use row covers, inspect stems, and remove any orange eggs you nd.

6. WATER DEEPLY AND REGULARLY

Aim for 1 inch of water per week, delivered in fewer, deeper soakings. is builds stronger root systems and reduces stress during heat waves.

7. MULCH TO CONTROL HEAT AND MOISTURE

8.

Apply 2–3 inches of mulch around vegetables, shrubs, and perennials. Keeps soil cool, reduces weeds, and stabilizes moisture.

FEED MID SEASON GROWERS – DON’T FORGET TO FERTILIZE

8. FEED MID SEASON GROWERS – DON’T FORGET TO FERTILIZE

Use a balanced slow release fertilizer on vegetables. Heavy feeders (tomatoes, squash, corn) especially bene t. Use Bud & Bloom every 2 weeks for beautiful annuals and hanging baskets.

9. STAY AHEAD OF EARLY SUMMER PESTS

Watch for aphids, ea beetles, Japanese beetle larvae, and slugs. Treat early with insecticidal soap, neem oil, or hand picking.

10. SUPPORT

TALL OR VINING PLANTS

10. SUPPORT TALL OR VINING PLANTS

Stake or cage tomatoes, peppers, cucumbers, and pole beans before they op. Early support prevents breakage and improves air ow.

nothing says like freshly grilled kabo

Pork & Mango Kabobs with Chili Sauce

For the Kabobs

For the Chili Sauce

Steak & Chicken Kabobs

• 2 tablespoons mustard

Ingredients

1/2 c. rice wine vinegar

2 sliced red chilies

1 tbsp. sesame oil

• 1 cup pineapple juice

• 1 lime, juiced

• 1/2 tsp. ground peppercorns

• ½ cup teriyaki sauce

• ½ cup honey

• ½ teaspoon garlic powder

• 1 lb. beef sirloin, cut into 1” cubes

• 2 red bell peppers, cut into 2” pieces

1 tbsp. sh sauce

1/2 tbsp. salt

• 1 1/4 lb. pork tenderloin, trimmed & cut into chunks

• ½ pinch ground ginger

• 1 large sweet onion, peeled and cut into wedges

1/4 tsp. sugar

• 1 large ripe mango

• Olive oil, for brushing

Instructions

Whisk together all the ingredients for the chili sauce. Warm over low heat, stirring until the sugar and salt have dissolved. Set aside.

• 1 ½ lb. skinless, boneless chicken breast halves - cut into cubes

Instructions

Shrimp, Sausage & Pineapple Kabobs

Ingredients

• 1 pound jumbo shrimp shells removed

• 1 pound smoked sausage (pork, turkey, or chicken)

Preheat a grill to a moderately hot temperature. Stir together the mustard, pineapple juice, lime juice, salt, and pepper in a large mixing bowl. Add the pork, stir well to coat, and set aside until the grill is preheated. In the meantime, halve and pit the mango. Cut away the skin before cutting the esh into cubes. Thread the pork onto the skewers, alternating with the mango esh. Brush the grates of the grill with some olive oil. Lay the kebabs onto the grill turning occasionally, until the pork and mango are lightly charred all over, about 8 - 10 min.

Instructions

• 1 ½ cups whole fresh mushrooms

• skewers

Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight. Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade. Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

• 1/2 pineapple

• old bay seasoning, olive oil, salt, pepper

• 12 kabob skewers

If kabob skewers are wooden, soak in water for at least an hour. Season the shrimp with old bay seasoning and set aside. Cut the smoked sausage and pineapple into 1” chunks. Coat the pineapple with olive oil, kosher salt, and pepper. Assemble the kabobs by alternating shrimp, sausage, and pineapple onto the kabob skewers. Grill on medium to medium high heat for 5 minutes per side.

HOW TO WIN...

The winning entries will be drawn from correct entries received on or before June 30, 2026

Photo copies are acceptable. Multiple entries can be mailed in same envelope. One entry per person please.

Upon entry submission, winning participants automatically authorize publication of their name in the following issue of Town Money Saver. Winners will be contacted via phone.